Recent content by PIT Shawn

The ribs look great but those rolled potatoes stole the show for me. I showed my wife and I've been commanded to make them sometime soon!

Thanks, folks! Everything went well on this short cook (took about 1:30). Thanks for the advice on watching out for wind/cold/precipitation on long smokes.

I've done a few cooks this winter in about 32*F temps. Things went well in dry weather conditions. Tomorrow is going to be snowing all day here in Northern UT with temps right at freezing. I'm worried about the snow hitting the smoker and the resultant heat loss due to the changing of states...

Thanks for the inspiration; looks great! I'm going to smoke my first ever chuck roast tomorrow. Also, I love your twist on the b-sprouts (probably my favorite veggie).

Welcome. Great looking brisket you made!

Here is what I do, and it works quite well. Throw them on the gas grill (if you have one) and char them. Let them get good and charred as it will make peeling them much easier. After grilling transfer them to a paper shopping bag (plastic would work to but I worry about melting the plastic)...

If you live in Sandy, UT as your handle indicates, go to any Harmons location this weekend. You can buy a big sack of them and they will roast them for you on-site! I split a big bag with a buddy every year.

Great pics, Mr. Bear. That is a black vulture if anyone is wondering about the specific species. I'm a bit of a bird geek. Black vultures are not very common in PA so you had a good visitor to your bird bath. I'm betting most of the vultures you see 'stalking' you are turkey vultures. Thanks...

I love my gas grill jerk chicken recipe but want to try it on my OK Joe Bronco this weekend. I marinate chicken bone-in thighs and/or quarters in orange pineapple juice, jerk seasoning, s/p, thyme, and red pepper flakes. What type of wood would work well with this sweet, yet spicy flavoring? I...

That’s fantastic looking! Gives me some ideas, too, like a porchetta-style pork roast on the smoker.

BTW, the ribs are good! Used the SmokinAl method. It took a bit longer as I was chasing temps all day but cooked them to 165 and then foiled for 1 hr + 15 minutes. Finished on the gas grill for a few minutes. Not super moist but very tender with a good bite through. Used hickory and I can still...

Did my first rack of ribs today (3rd cook ever for me) on the OK Joe’s Bronco. One rack of ribs that sat out at room temp for 45 minutes prior to going on the smoker. When the meat was added it took 45 minutes to get back to 225* and got as low as 198*. Using an Inkbird probe set at grate...

I’m going to try Al’s method next weekend on my first rib smoke. Picked up a few racks and I’m looking forward to giving it a try!

Yes, the chicken was smoked at 275 and the cranked up to 315-ish for the last 30 min. I’m going to throw a couple burgers on at 275 now. Thanks for the advice, folks.

So, I’m doing my first cook right now (spatchcocked whole chicken). I’m going to have plenty of hours of smoke left so what about throwing a couple of 1/2 lb. burgers on there? Any recommendations on a good temp for burgers over charcoal in a UDS?